Application of capillary isotachophoresis for analysis of juices and soft drinks: Part II. Determination of preservatives in soft drinks

Skapska, S.; Danielczuk, J.; Koc, M.

Prace Instytutow i Laboratoriow Badawczych Przemysu Spozywczego 61: 17-26


Accession: 013961599

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An analytical method for the determination of preservatives most frequently used in beverages, viz. benzoic acid and sorbic acid, using capillary isotachophoresis (ITP), was developed. Three carbonated and one non-carbonated soft drinks were examined. Method recovery of benzoic acid was 101-111%, and for sorbic acid 74.5-95.4%, depending on the matrix. Standard deviation was slightly lower in the case of sorbic acid (4.04 mg/litre) than in benzoic acid (5.27 mg/litre). Better repeatability expressed as a variation coefficient was achieved for benzoic acid (VCr=3.65%) as compared with sorbic acid (VCr=5.23%). Benzoic acid content in the analysed soft drinks varied from 138.8 to 166.8 mg/litre, whereas that of sorbic acid ranged from 64.9 to 75.7 mg/litre. The samples fulfilled Polish and EU legal requirements regarding maximum levels of these preservatives. The developed method can be used in the determination of benzoic and sorbic acids in soft drinks.